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Vol. 47 No. 4 (1996)
Vol. 47 No. 4 (1996)
DOI:
https://doi.org/10.3989/gya.1996.v47.i4
Published:
1996-08-30
Research
[en]
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
A. Ranalli, A. Serraiocco
227-236
PDF
[es]
Study of the variability in a germplasm collection of castor
N. Alburquerque, M. J. Pascual-Villalobos
237-241
PDF
[en]
Purification of soybean lipoxygenase isoenzyme-1 and characterization of its inhibition by 13-hydroperoxides
M. L. Fauconnier, M. Marlier
242-246
PDF
[en]
Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters
Franca Angerosa, Luciano di Giovacchino
247-254
PDF
[es]
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour
L. Rejano Navarro, A. H. Sánchez Gómez
255-259
PDF
[es]
Distribution and transbilayer movement of membrane cholesterol in erythrocyte of patients with essential hypertension
F. J. G. Muriana, J. Villar, V. Ruiz-Gutiérrez
260-274
PDF
Technological Information
[en]
The refining of soybean oil to optimum quality
J. Rusell
275-283
PDF
Documentation
[es]
Libros
A. de Castro, A. Cert, R. Zamora, A. H. Sánchez Gómez, M. León-Camacho, F. J. Hidalgo, A. Garrido Fernández, C. Gómez Herrera, C. Dobarganes, A. Heredia Moreno, F. Sánchez Roldán
284-296
PDF
News
[es]
[en]
Reuniones y congresos celebrados. Próximos congresos y reuniones. Otras noticias
Equipo Editorial
297-306
PDF
Make a Submission
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
Keywords
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
415
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Shea butter
289
Anisidine value as a measurement of the latent damage of fats
270
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
259
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
235
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
214
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation
192
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
188
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
186
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